#beetkvass #fermentedfood #probioticdrinks
Beet kvass is an amazing tonic full of gut-healthy probiotics! Fermenting not only is great for our digestive health but increases the storage length of many foods such as beets! I only make it in the spring when beets are in season but enjoy the health benefits long past spring.

Today I am sharing my easy method of how I make beet kvass. You only need beets, water, salt and a bit of time to make this nourishing drink. Beet Kvass has historically been known as a blood tonic, a liver cleanse, and digestive aid.
Recipe:
*Gently wash in cool water. Roughly chop 3-4 beets into 1/2 inch pieces, remove the tops
add to 1/2 gallon ball canning jar.
*Add 2.5-3 teaspoons of sea salt, I use Celtic gray salt.
*Cover with filtered water one inch above beets.
*Cover with lid and ring or fermentation lid.
Leave at room temperature for 2-7 days.


*Remember to do a second ferment because you want to get all the goodness out of your beautiful beets.
*First ferment is anywhere from 2-7 days. You can taste after 2 days, then bottle and refrigerate when you like the taste. I always use a fermentation lid and bubbler on a half gallon glass jar.
When the bubbler falls (usually in 7 days) strain into bottles then refrigerate.
*Second ferment is for 2 days, then bottle and refrigerate.
*Remember to use filtered water and non-iodized salt without anti-caking agents.

Make this probiotic-rich drink, it will add another healthy food to your diet!

Best,
Caren
#beetkvass #fermentedfood #probioticdrinks

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